Best 3 Cannoli Muffins Recipes
Indulge in the delectable symphony of flavors that is cannoli muffins, a delightful fusion of Italian tradition and muffin convenience. These irresistible treats capture the essence of classic cannolis, boasting a crispy outer shell and a velvety, creamy filling, all wrapped up in a convenient muffin form. Each bite offers a harmonious blend of sweet ricotta, fragrant cinnamon, and a hint of citrus, perfectly balanced by the crisp muffin exterior. With three variations to choose from—traditional cannoli muffins, chocolate chip cannoli muffins, and cannoli muffin bites—this recipe provides options for every taste and occasion. Whether you're hosting a brunch, craving a sweet snack, or simply seeking a unique dessert experience, these cannoli muffins promise to tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CANNOLI MUFFINS
This is a recipe for cannoli muffins that I've engineered from a combination of boredom and hubris with amazing results.
Provided by BachFromTheDead
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Whisk flour, baking powder, and salt together in a large bowl.
- Whisk eggs, 1/2 cup plus 2 1/2 tablespoons orange juice, 1/2 cup plus 2 tablespoons ricotta, vegetable oil, milk, sugar, orange zest, sour cream, and vinegar in a medium bowl. Make a well in the center of the flour mixture; pour in egg mixture and chocolate chips. Stir until flour is just moistened. Be sure not to overmix to avoid overly tough muffins.
- Spoon about 1/4 cup batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool for 5 minutes before serving.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 24.4 g, Cholesterol 34.9 mg, Fat 11.1 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 3.7 g, Sodium 147.6 mg, Sugar 12 g
CANNOLI
Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
Provided by Lydia Nacawa
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 30
Number Of Ingredients 15
Steps:
- In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
- Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
- Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
- To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 17.6 g, Cholesterol 22.3 mg, Fat 34.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 42.5 mg, Sugar 6.1 g
CANNOLI MUFFINS
This is a recipe for cannoli muffins that I've engineered over a combination of boredom and hubris with amazing results. NOTE: omit the chocolate chips and add a choco-frosting for an easy cupcake
Provided by BachFromTheDead
Categories Dessert
Time 30m
Yield 18 muffins, 1 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees F. Line the pan with muffin liners.
- In large bowl, whisk together flour, baking powder, and salt. In medium-size bowl, whisk eggs, milk, juice, sugar, oil and zest, sour cream, vinegar, and ricotta. Make a well in flour mixture; pour in egg mixture and chocolate chips. Stir until dry ingredients are just moistened (although, be sure to not over-mix for it will result in overly-tough muffins).
- Spoon approximately 1/4 cup batter into each muffin cup. Bake in a 350 degree oven for 18-20 minutes or until toothpick comes out clean.
- Remove pans to wire rack to cool 5 minutes. Serve.
Nutrition Facts : Calories 3300.2, Fat 152.2, SaturatedFat 60.9, Cholesterol 668.5, Sodium 2704, Carbohydrate 435, Fiber 18.9, Sugar 207.6, Protein 74.9
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh ricotta cheese, pure vanilla extract, and good-quality chocolate chips.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool completely before filling them with cannoli cream.
- For a crispy shell, sprinkle the muffins with powdered sugar before serving.
Conclusion:
Cannoli muffins are a delicious and easy-to-make treat that is perfect for any occasion. They are also a great way to use up leftover ricotta cheese. With their creamy filling and crispy shell, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give cannoli muffins a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
